Flowered lollipops on a stick, embedded in rose-flavored sugar are easy to make. Any pretty flattish flower such as a primrose or a blossom of lilac will do well. Lollipop molds are available at kitchen equipment stores, or on the internet. A thick wooden toothpick can be substituted for the lollipop stick.
- 24 primroses
- Vegetable oil, for molds
- 1 cup sugar
- 1/4 cup light corn syrup
- 1/2 cup water
- 1 tablespoon rose water
Sugar thermometer; 24 lollipop molds with sticks
1. Trim primroses level with base of petals. Oil the molds. Put sugar, corn syrup, and water in a small heavy pan and stir to mix. Heat gently, stirring occasionally, until sugar dissolves. Boil rapidly without stirring to 290°F/143°C on the sugar thermometer. Pour in rosewater, lower heat to medium and continue to boil until syrup begins to take on a honey color and reaches 320°F/160°C. Have a bowl of cold water ready. Dip base of pan in water 30 seconds to stop cooking.
2. At once pour a thin layer of syrup into molds Press a primrose in each mold and press in a stick. If necessary, warm remaining syrup until melted and pour over primroses to cover them. Leave until cool and firm, about 10 minutes.
3. Trim any protruding stem of primroses and unmold lollipops so petals are on top. They will keep, tightly covered, for a day. Makes 24 lollipops
Photo Credit: Christine Matsuda